1. Mix feta, yogurt, lemon juice cilantro, and fresh ground pepper to taste in a bowl, and set aside.2. Heat 3 tablespoons oil over medium heat in a large sauté pan. Add onions and cook for about 10 minutes until just golden. Add walnuts, raisins, beets, garlic, and paprika, and cook another 10 minutes, stirring often. Let cool slightly, then transfer to a food processor and pulse a few times until chunky. Put mixture in a large bowl and stir in salt, 1 teaspoon pepper, and 1/4 cup lentils. Pulse remaining lentils, eggs, and rice together in the food processor a few times to make a coarse purée. Combine two lentil mixes and, using lightly oiled hands, form into 8 to 10 small patties just under 1-inch thick.3. Heat a heavy-bottomed or cast-iron skillet over medium-high heat and add oil to coat the bottom. Add burgers (in batches if necessary) and cook undisturbed for 5 minutes. Gently flip, turn the heat down, cover, and cook for 10 minutes until they have a firm, brown crust. Serve warm on buns with condiments of choice.

Directions:Heat a waffle iron. Whisk egg, milk, orange juice, and vanilla together, then whisk in coconut oil. In a separate bowl, combine remaining ingredients, mixing well and pressing out any clumps. Add wet ingredients to dry and stir until just combined. Let mixture sit for a few minutes for flaxseed meal to absorb some liquid. Add enough batter to fill your waffle iron, but don't overstuff it. Cook and enjoy warm.

Directions:Combine oats, water, and salt in a microwave-safe dish and microwave on full power for 2 minutes. Stir in peanut butter. Transfer to a serving bowl and sprinkle with brown sugar to taste. Top with banana slices and a splash of milk.

Directions:1. Place rhubarb, strawberries, vanilla seeds and pod, and 1/4 cup honey in a medium-size saucepan. Cover and bring to a boil, then lower the heat and simmer for 10 minutes. Remove pod and use a fork or immersion blender to mash up fruit. Refrigerate 1 hour or until completely cool.2. Combine yogurt, remaining honey, and 3/4 fruit compote. Pour into an ice cream machine and follow the manufacturer’s instructions. When done, remove ice cream paddle. Stir in remaining fruit compote carefully to create a ripple effect. Pour fro-yo into a freezer-safe container and freeze until firm.

Directions:1. Place cauliflower and radicchio in a bowl. Remove celery leaves from stalks and toss into the bowl. Cut remaining stalks into thin matchsticks and add with parsley leaves and chives.2. Combine mustard, oil, lemon juice, orange juice, water, dates, and salt and pepper to taste to a high-powered blender. Puree until smooth.3. Mix dressing and salad, adding lemon zest or more citrus juice and salt to your liking. Top with walnuts.

Directions:1. In a medium bowl, whisk together 1/4 cup oil, soy sauce, fish sauce, sambal oelek, sugar, lime juice, and minced red pepper. Set dressing aside, and heat remaining 2 tablespoons oil in a large skillet over medium-high. Add shrimp, season with salt and pepper, and sear on one side for 2 minutes. Flip and sear for another minute.2. Place lettuce in serving bowls. Add noodles, snow peas, peppers, tomatoes, shrimp, cilantro, mint, and crushed peanuts. Shake up dressing one last time and drizzle over salads.

Directions:1. Preheat oven to 325 degrees. Lay tomato slices on a parchment-lined sheet tray, drizzle with olive oil, and sprinkle with salt. Roast for 1 to 1 1/2 hours until wilted, wrinkly, and deeply caramelized in parts. Remove from the oven and set aside to cool.2. In a large skillet over medium heat, add butter to melt. Add bread and cook until crisp and golden in parts, about 3 to 4 minutes per side. Remove from pan and let cool.3. Top each piece of bread with avocado, cheese, toasted tomatoes, torn basil leaves, and a squeeze of lemon.

Instructions:1. Preheat oven to 450 degrees. Toss mushrooms with olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Place on a baking sheet and roast for 15 minutes.2. Beat together remaining salt and pepper with eggs, milk, and herbs. Once mushrooms have roasted, reduce oven to 400 degrees. Lightly coat a 9-inch pie or casserole dish with nonstick cooking spray. Evenly spread mushrooms on the bottom and top with half the gouda. Pour in egg mixture and top with remaining cheese, gently pressing cheese down into egg mixture. Bake for 25 to 28 minutes until top is melted and nicely browned.

Directions:1. Mix nut butter, agave, vanilla, coconut oil, pumpkin, pumpkin pie spice, and salt in a bowl. Melt in the microwave for 30 to 60 seconds or on the stove. Pour mixture over cereal and and stir to coat every rice puff, smashing them with the back of a spoon or fork. Add more cereal if mixture seems too liquid-y and more coconut oil or nut butter if it's not sticking together. Line a square or rectangle pan with wax paper and spread mixture in evenly. Place a sheet of wax paper on top of mixture and use the bottom of a glass to press mixture down as firmly as possible. Place pan in the freezer for 20 minutes.2. Meanwhile melt chocolate in a double-boiler or the microwave. Remove bars from the freezer and top with 1/4 inch chocolate. (Save any extra chocolate for another use.) Return bars to the freezer for 30 minutes.3. Remove bars from the pan and slice into 12 rectangles. Wrap each individual bar in aluminum foil and keep frozen until serving.